Some of us love brown rice and some of us just endure it because it’s healthy. I’ll admit that it can be a bland, gummy disaster, but by following this recipe, you’ll end up with perfect rice 98 percent of the time.

Remember, rice can chill in the fridge for a few days, so make extra and have that fiber hanging out for when you need it. It’s great to throw into a salad, for a quick grain bowl, or even with some over-easy eggs.

Ingredients

2 tablespoons olive oil

1 yellow onion (diced)

1 clove of garlic

Any of a million herbs equaling approximately one cup (preferably parsley, basil, dill, chives + mint, but you can truly use whatever you’ve got)

1 1/2 cup short-grain brown rice

Directions

In a medium-size saucepan, heat 1 tablespoon of olive oil over medium heat.

Once the oil is hot, add the onion and sweat until it’s fragrant and translucent.

Add a generous pinch of salt and then toss the onion into the carafe of a blender.

Add the garlic, herbs, a little more salt, and the rest of the oil and blend.

Pour mixture back into the pan and simmer for a minute while you prepare rice.

Rinse the rice and add it to the simmering onion mixture, and while you’re at it add another healthy pinch of salt.

Add the appropriate amount of water per the rice package instructions.

Cook based on time in package instructions.

Remove from heat and let it sit for 10 minutes before taking off the lid.